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A bowl of vegetable soup with cream and croutons

Best Winter Vegetable Soup

A hearty and comforting winter vegetable soup made with a variety of vegetables and topped with croutons.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 servings
Calories: 250
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 onion (250g) chopped
  • 3 cloves garlic (15g) minced
  • 3 carrots (200g) peeled and chopped
  • 2 celery stalks (100g) chopped
  • 2 cups mixed winter vegetables (such as kale potatoes, and zucchini)
  • 4 cups vegetable broth
  • 1 can (400g) diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup heavy cream (60g) (optional)
  • 1/2 cup (60g) bread cut into 1/2-inch cubes
  • 1 tablespoon olive oil

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Chop the vegetables into bite-sized pieces.
  3. Sauté the chopped vegetables in a pot over medium heat for 10 minutes, until they start to soften.
  4. Add the remaining ingredients to the pot and stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the vegetables are tender.
  6. Blend the soup until smooth, using an immersion blender or a regular blender.
  7. Season the soup with salt and pepper to taste.
  8. Serve the soup hot, garnished with fresh herbs if desired.